Kilikanoon Golden Hillside Riesling 2019
- Clare Valley
I wonder if this “Golden Hillside” is in Clare Valley at all. The riz they make is nothing short of heavenly, and the price suggests some sort of divine intervention. Plus, however high the vineyards of Clare Valley can get, surely those planted on celestial slopes are more so. How else would you get such an otherworldly balance of drool-worthy lime and sunshine-soaked lemons, refreshing minerality and cloudlike complexity? The bottle definitely says Clare Valley though.
Maybe heaven is a place on earth after all?
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Clare Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Riesling
- Serving Temp.
Kevin Mitchell comes from a long line of vignerons, and in 2014 was even inducted the inaugural Clare Valley Hall of Fame as Winemaker of the Year. His dad Mort even tended Kilikanoon’s Golden Hillside vineyards - including the eponymous Mort’s Block - for over 40 years. Kilikanoon was named in the Top 5 Wineries of the World (by Germany’s prestigious Selection Magazine) and Australian Winery of the Year, as well as Halliday’s Winery of the Year in 2013. Reasonable reputation, then.
Riesling lovers need look no further. If there was ever a shrine to the rizza gods then it would be in the Clare. But go beyond the pristine, dry and steely whites that made the region world famous, and you’ll find some special reds worthy of attention. Shiraz and cabernet are among the frontrunners, with examples from Kilikanoon, Jim Barry, Leasingham, Tim Adams and Skillogalee regularly receiving top marks from Sir Halliday. There’s also some pretty smart grenache, cabernet franc and cabernet malbec coming out of the region too. So if you’re into plummy, well structured red wine styles, then you’ll find rich pickings here.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.